keto recipes

CREAM CHEESE CLOUDS
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1/2-3/4 cup granular Splenda or equivalent liquid Splenda *
1/2 teaspoon vanilla or other flavoring
Beat everything with an electric mixer until fluffy. Drop by bite-size spoonfuls onto a wax
paper-lined baking sheet. Freeze until firm, at least 1 hour. Store in the freezer and eat
frozen.
Makes 24 clouds
* I didn't think they were quite sweet enough with 1/2 cup so I used liquid Splenda to
equal 3/4 cup granular. The counts are based on 3/4 cup Splenda.
NOTE: You can store these in the refrigerator and they will hold their shape quite well
as long as they are good and cold.
With granular Splenda:
Per Cloud: 70 Calories; 7g Fat; 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net
Carb
Per 2 Clouds: 140 Calories; 14g Fat; 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g
Net Carbs
With liquid Splenda:
Per 2 Clouds: 134 Calories; 14g Fat; 2g Protein; .5g Carbohydrate; 0g Dietary Fiber; .
5g Net Carbs
Per 4 Clouds: 268 Calories; 29g Fat; 3g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g
Net Carb
This is a recipe that's been going around the low carb community for years and I finally
got around to trying it. They're very good but addictive. Something about eating them
frozen is very nice. They basically taste like little bites of frozen cheesecake but you
could make all kinds of variations by using different flavorings and adding chopped nuts,
coconut, low carb candies and things like that. I've got some ideas in my head for
variations so stay tuned.
1. Blueberry Cheesecake Popsicles
2.
3. Ingredients
4. 2 cups fresh blueberries
5. 8 Tbsp (1/2 cup) cream cheese, light